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Friday, March 4, 2011

Chicken Picadillo with Chili Lime Sauce - A Crock-Pot Meal

From the kitchen of One Perfect Bite...Recipes for picadillo, a Spanish hash, can be found in Mexico, Cuba, the Philippines, Puerto Rico and South America. The version I'm featuring today is an amalgam of recipes from various countries. I first sampled it at a luncheon held at the Institute for Culinary Education in New York City. The luncheon was part of an award ceremony sponsored by Rival, the company that makes the Crock-Pot slow cooker. On that occasion it was served as an appetizer. I served it this past weekend in large muffin-size tortilla cups. It was part of a tapas-type meal that we enjoyed as we watched the Academy Awards. This is an effortless dish that will really delight folks who love crock-pot meals. As nearly as I can determine, the recipe came from BBQ Pit Recipes, a cookbook distributed by the Crock-Pot Brand which, unfortunately, is no longer available. There are no tricks to making this. The chicken goes into the crock and is covered with a chipotle sauce that's made special by the addition of creme fraiche and lime. At the four hour mark, the chicken is removed from the pot and pulled into shreds. It's then returned to the pot to cook for another hour. It can be served over rice or with tortillas. I go the extra mile and make easy tortilla cups for serving. I warm 6-inch flour tortillas in the microwave for 20 seconds and then place them over inverted custard cups. The cups are used to help push the tortillas into Texas-size muffin pans. I bake the cups in a 375 degree F. oven until they are golden brown. I let them cool slightly before removing them from the pans. They can be made ahead of time and stored in air-tight contains or bags. While the cups are for show, the picadillo is delicious. I really hope you'll try this. I promise you won't be sorry. Here's the recipe.

Directions:1) To make chili lime sauce: Mix creme fraiche, lime juice, sambal and sugar together in a small bowl. Cover and refrigerate until needed.2) To make picadillo: Rinse and dry chicken and place in stoneware of a crock-pot or slow cooker. Combine tomatoes, raisins, chipotles, vinegar, chili lime sauce, cinnamon, garlic and salt in a blender or food processor and pulse to blend (do not puree). Pour over chicken and toss to coat. Cook on Low for 4 hours or until chicken is very tender. Using tines of 2 forks, shred chicken and cook for 1 hour more. Serve in tortilla cups or over rice. Top with reserved chili lime sauce. Yield: 6 servings.

Those tortilla cups are just great - I love how you make those! I may make a version of this dish this weekend as I love all the flavors and have been craving them! I happen to love the sweetness rasins add to spices dishes too! Very nice Mary!

When I first saw the title of this post I was mesmerized and then you went and included, A Crock-Pot Meal. Right up my alley indeed.

Oh Mary, this sounds simply wonderful! I would never think to remove the chicken to shred it and add it back. I guess I'm from a time that says leave it and don't open it. I'll have to check and see if I have that book. In the mean time, I am SO saving this recipe.

Dear Mary, This sounds like something I am sure to like..I have never used a crock-pot..but I do see so many good recipes using them...I will have to consider purchasing one. Have a wonderful weekend..Many blessings, Catherine

I'm so glad you found your way to my blog. I appreciate the nice comments. I love your blog and the idea of the perfect bite. I've enjoyed reading through your recipes. I like that you pull from different sources and credit those sources. It helps illuminate the true process of cooking.

I just made a French vegetable soup this week that turned out amazing. It included a pistou. (I think that's how it's spelled) I'll have to blog about it soon.

I find that I pretty much print every recipe you put out! I love that you can make this in the crock pot love the sound of the chili lime sauce. I need to get a TX sized muffin pan for both this and the pecan rolls! Yum!

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